Colcannon
Servings: 6
Ingredients
- 3-4 large russet potatoes peeled, cubed, and boiled
- 3 tbsp butter
- 2 tbsp milk OR half-n-half
- 5 strips bacon crisped & crumbled (optional)
- 1/2 smal head of cabbage cored & thinly sliced
- 1/2 onion thinly sliced
- 3-4 cloves garlic finely diced
- 3 tbsp fresh parsley rough chopped
- salt to taste
- pepper to taste
Instructions
- Peel, cube, and cook potatoes in a pot of boiling water until fork tender.
- Crisp bacon in a large skillet. When cooked remove and place on a paper towel. Crumble bacon when cool enough to handle.
- Add cabbage and onion to the skillet with remaining bacon fat and sauté over medium heat until onions become translucent.
- Add garlic and cook for another minute. Remove from heat.
- Drain potatoes and mash them in a large mixing bowl. Add butter and milk.
- Whip potatoes until smooth (add milk only as needed for consistency). Fold in cabbage and onion mixture, two-thirds of the bacon, and parsley. Season with salt and pepper to taste.
- Transfer Colcannon into a serving dish and top with some butter, and the remaining bacon.
- Garnish with some fresh ground black pepper, and parsley.
Notes
Original Recipe: James and Everett